I have the easiest recipe ever for Alfredo sauce! I adapted my version from the Pioneer Woman’s and believe me it tastes just like what you would get in an Italian restaurant. No more of that jarred stuff. I can do spaghetti sauce in a jar, but something has always turned me off of that alfredo sauce in a jar.
Here’s what you need
- 1 Pound of Fettucini (or other pasta you like)
- 1 Stick of Butter
- 1 Cup of Heavy Cream
- 1 Cup of Parmesan Cheese (I don’t use anything fancy here)
- Salt and Pepper to taste
This recipe reminds me of Truvy’s cuppa, cuppa, cuppa recipe off of Steel Magnolias. Only here it is all ones. One pound, One stick, One cup, One Cup…so easy to remember!
Start by putting your pot of water on to boil for your pasta.
Then melt your stick of butter in a medium saucepan.
Once the butter is melted add in your heavy cream.
Whisk that together and add in your Parmesan cheese. Once your pasta water is boiling add your pasta to that pot.
After your Parmesan cheese is mixed in add salt and pepper to taste.
If your sauce seems too thick you can thin it down with more heavy cream or some of your pasta water. You want it to be on the thinner side, because it gets thicker as it cools down.
Add your sauce to your pasta and you are ready to eat. My kids love just the noodles and sauce, but I decided to make some Cajun chicken to put on top of the adults pasta. It made it even more out of this world!
- Boneless skinless chicken breast (one per person)
- Tony Chachere’s Original Creole Seasoning
- Olive oil
Season the chicken liberally with the seasoning. Place the chicken breast in a hot oiled skillet.
Let brown on one side and flip over.
Once the chicken is browned well on both sides, cover the pan with a lid and cook on medium to medium low while you prepare the pasta and sauce.
When done slice the chicken breast and serve over the pasta and sauce.